This shouldn't be so difficult

[ursangnome]

I should not have to truck all the way in to the North End to get liquid fruit pectin. I probably don't actually have to, but so far, that's the only shop I can find that says they have the stuff, and I am wondering a bit even on them.

My research had several independent sources listing one particular place for canning supplies. I called, and the gent I talked to said yes, they have canning supplies of many sorts. Do they have liquid pectin? "Yeah, I think we do."

So, I keep looking, and try that if I can't confirm another source.

Comments

[spiritdancer]

Is there a specific reason for liquid pectin? I've found pretty good success with Pomona Universal Pectin (powder form, gels when you add a calcium solution). Barring that, smaller/neighborhood grocery stores and hardware stores would be good places to look. Chains? Not so much.

[umbran.livejournal.com]

Yes. Liquid and powdered pectins are different, chemically. The powdered versions are expected to interact with the sugars and acids in your foods, and are added prior to cooking. The liquids are added after cooking is done.

While I had hoped that one could just prepare a liquid from the powder, apparently that's no easy to do in a normal home kitchen, and all the stuff I can find on the subject tells me to just use what the recipe calls for.

Thankfully, I have found the stuff the recipe calls for, so it is full steam ahead!

[spiritdancer]

That's the nice thing about the Pomona's if you can find it - you don't have to cook it. I use it with mashed fruit to make freezer jam with no cooking :)